Artisan Modern: Quality Work, Transactions, and Objects based on 10 years of interviews with artisans about work, sustainability, operations, and acquisition, available only direct from https://t.co/BMQyRsfc5G #artisan#slowfood#smallbatch#portlandmade#craft#politicaleconomy
As a philosopher, young Karl Marx learned that work was an aspect of being human. His intellectual and political inheritors have mostly sought to limit this incursion, to protect the person from the world of work. Which wasn't quite the point.
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Wine is Food: People see eggs and they ask ‘are these barn raised or free range raised?’ ‘Are they organic or not?’ It baffles me that wine is not the same. #slowfood@mikebennie101
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Now I have less than 50,000 Kroner, but I used to have sleep problems and pain in my body in my back, arms. Now I'm on my feet all day, but the physical pain is gone. When I'm working, I feel I'm relaxing. #slowfood @favvoglass @malmosaluhall
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"This is letterpress, this is rare, this is tradition"... We could see West Berlin. We also could see the soldiers. When the wall was falling down I lost my first job. They cancelled in 1990 the contracts of the young employees.
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Keep [and electro-retrofit] Your Car! ... As for things like “impossible” 7-series and their ilk, one only need consult a matrix to balance one’s priorities among speed, range, weight, and price. #retrofit
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Ubriacone just means drunken. Any kind of cheese can be coated with wine, or even packed in the spent peel of crushed wine grapes as part of the process. #slowfood
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"These are objects that I want to be used. And it should be used hard. That's what they're made for...Most of these people are buying the last table for their life...For me it would be a success if the grandchildren still like the table." #artisan#mbzw
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"I am figuring out how to make that difference between obsolete and desirable. What makes desire last a long time? What gives objects a staying power in desire? What imparts longevity?" Wendy Neale, Wellington NZ #sustainable#artisan
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"Obviously I don’t need any more chairs. Overwhelmingly, the thing that I’m interested in is the character that we wear into the furniture and the idea of building attachment from people to their furniture." Maaike
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Denominazione d’Origine Protetta (DOP) Balsamico to be certified by the “consortium” (and receive its label and €10/ml price) must age for 25 years through a “battery”. Nevertheless no balsamic has an age, because the barrels are never emptied or cleaned
https://t.co/hP2PI01yhS
What are you doing here?
We are offering local bread that is made out of purely hyperlocal organic ingredients. Flours we find in the periphery of Berlin up to 100 km from city. Our intention is to present bread in a totally different way to make sure
https://t.co/UBOLX5cmE9